The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

STRAWBERRY ICE CREAM

• 2 quarts berries (red, ripe and sweet),
• 2 pounds sugar,
• 2 quarts cream.

Cover the fruit with the sugar and mash them together, and rub the fruit and syrup through a sieve into a bowl; adding a cupful of water to the pulp at last. Half freeze the cream by itself, and then add the strawberry syrup and finish freezing as usual.